Beef Rissoles & Cheesy Potatoes

In the last 5 minutes of potato cook time, sprinkle over the shredded Cheddar cheese and bake until melted.

While the potato is roasting, finely chop the garlic. In a large bowl, combine the beef mince, garlic, All-American spice blend, egg and fine breadcrumbs (see ingredients). Season with pepper and mix well. Using damp hands, form heaped spoonfuls of the beef mixture into meatballs, then flatten to make 1cm-thick rissoles. Transfer to a plate. You should get 3-4 rissoles per person.

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the rissoles, in batches, until browned all over and cooked through, 4-5 minutes each side. Transfer to a plate.

While the rissoles are cooking, roughly chop the tomato. Grate the carrot (see ingredients), unpeeled. In a second large bowl, combine the tomato, carrot, toasted almonds and mixed salad leaves. Add the Italian dressing (see ingredients) and toss to coat. Season to taste.

Divide the beef rissoles and cheesy potatoes between plates. Spoon the smokey aioli over the rissoles and serve with the garden salad.